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Friday, March 25, 2016

Crab Cake Scotch Eggs

I posted a delicious scotch egg recipe this time last year that used ground chicken instead of sausage so in the spirit of changing things up I have created yet another exciting variation.....(drum roll please)......CRAB CAKE SCOTCH EGGS!
The idea came to me when I was trying to think of a scotch egg recipe I could make for a friend who's a pescatarian (only eats fish FYI). I've had smoked salmon and haddock scotch eggs which are great but I wanted to do something special. That's when my love of crab cakes hit me smack in the face with the idea to wrap one around a medium boiled egg. Eureka!
It took me a couple tries to get the consistency and flavors right and the final result was superb. You follow the steps of this recipe the same way you would a regular scotch egg but it's actually a lot quicker and easier because the crab cake mix doesn't need very long to fully cook. 

Makes 6 
1 c. Coarsley crushed cracker crumbs (saltines or ritz) 
1 c. Fresh Crab meat
5 green onions, minced
1/2 c. Red bell pepper, minced
1 egg
1/3 c. Light mayo
2 tsp. Grainy mustard
2 tsp Worcestershire sauce
Juice of one lemon
1/2 tsp old bay seasoning
1/2 tsp smoked paprika 
Generous pinch of sea salt

6 medium boiled eggs (boiled for 7 minutes), peeled

1/3 c. Flour for coating
1/2 c. Finely crushed crackers for coating

3-4 cups vegetable oil for deep frying.

1.) mix all first 12 ingredients till well combined. Set aside.

2.) put the flour and fine cracker crumbs on separate plates. Construct each scotch egg using the following steps:

- coat egg in flour
- wrap egg with a flattened palm sized amount of the crab cake mix adding more till completely coated. I use a piece of cling film to help with the wrapping. See photos below.
- coat again in flour
- roll in fine cracker crumbs

Repeat with remaining eggs.

3.) heat oil till it reaches about 350f/180c (and try to keep this temperature consistent throughout cooking). Gently drop in 2 scotch eggs at a time making sure they don't touch. Cook for about 3 minutes or till golden brown, turning occasionally. Remove with slotted spoon and let rest on paper towel lined plate. Enjoy hot or chilled in the refrigerator! 

I served mine with a sriracha aioli which is super easy to whip up. 2 tbsp light mayo, 1 tsp grainy or spicy mustard, 1 tbsp lemon juice and 1 tbsp sriracha.